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12
Fig. 13
Choice of burner
The burner must be choosen according to the diameter of the pans and energy
required.
Saucepans with handles which are excessively heavy, in relationship to the weight of
the pan, are safer as they are less likely to tip. Pans which are positioned centrally on
burners are more stable than those which are offset.
It is far safer to position the pan handles in such a way that they cannot be accidentally
knocked.
When deep fat frying fill the pan only one third full of oil.
DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
In the unfortunate event of a fire, leave the pan where it is and turn off all controls.
Place a damp cloth or correct fitting lid over the pan to smother the flames.
DO NOT use water on the fire.
Leave the pan to cool for at least 30 minutes.
Fig. 14a
WRONG
Fig. 14b
CORRECT
Correct use of triple-ring burner
The flat-bottomed pans are to be placed directly onto the pan-support.
To use the WOK you need to place the proper stand in order to avoid any faulty
operation of the triple-ring burner (Fig. 14a - 14b).
IMPORTANT:
The wok pan stand (fig. 14b) MUST BE PLACED ONLY over the pan-rest for the triple-
ring burner.
Burners Pan diameter
Auxiliary 12 ÷ 14 cm
Semi-rapid 16 ÷ 24 cm
Rapid 24 ÷ 26 cm
Triple-ring 26 ÷ 28 cm
Wok max 36 cm
do not use pans with concave or convex bases